Oatmeal Chocolate Chip Butterscotch Cookies

Rich and thick and soft and chewy - everything you want in a cookie and more.

Course Dessert
Cuisine American
Keyword Butterscotch Cookies, Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 45 Cookies
Calories 171 kcal
Author Holly Sander


  • 1 cup butter, softened (2 sticks)
  • cups brown sugar, firmly packed
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt, optional
  • 2 ½ cups oats, old fashioned, not instant!
  • 12 ounces semi-sweet chocolate chips
  • 12 ounces butterscotch chips


  1. Heat oven to 375F.
  2. In a medium bowl, combine flour, baking soda, and salt and mix well.

  3. Using a stand mixer, beat together butter and sugar until creamy.

  4. Add eggs, milk, and vanilla and beat well.

  5. Slowly add dry ingredients and mix well.

  6. Drop by rounded tablespoonfuls onto parchment-lined baking sheet, and press the tops down slightly to level them out before baking.  Bake 8-10 minutes.

  7. Allow them to cool for a minute or two ,then transfer them to a wire rack to cool.

Recipe Notes

When removing from oven, I like to give the cookies a single drop onto the counter or stovetop.  You want to hold it just a couple inches above the counter and let it drop.  This helps “level out” the tops and gives them all a bit more consistent appearance.